Mini Meatball Sliders
Prepare mini meatball sliders with seasoned beef, baked and served on buns with cheese and sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef (lean) | 800 | Grams |
| Breadcrumbs (plain) | 100 | Grams |
| Parmesan Cheese (grated) | 50 | Grams |
| Egg (large) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Onion (small, finely chopped) | 1 | Count |
| Milk (whole) | 60 | Milliliters |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil | 2 | Tbsp |
| Slider Buns (mini size) | 10 | Count |
| Cheddar Cheese (sharp) | 10 | Slices |
| Tomato Sauce (store-bought or homemade) | 250 | Milliliters |
| Lettuce (washed and dried) | 5 | Leaves |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, combine ground beef, breadcrumbs, parmesan cheese, egg, minced garlic, chopped onion, milk, salt, and black pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 2.5 centimeters in diameter.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 5 minutes.
- Transfer the browned meatballs to a baking sheet and bake in the preheated oven for 10 minutes.
- While the meatballs are baking, warm the tomato sauce in a saucepan over low heat.
- Once the meatballs are cooked, place each meatball on a slider bun, top with a slice of cheddar cheese, a spoonful of tomato sauce, and a leaf of lettuce.
- Serve the sliders warm.
Kitchen equipment
SkilletBaking SheetSaucepan